Rubs work very well on meat because the blend also contains sugar, which helps the spices cling onto the meat. Rubs will never scorch the meat as barbecue sauces do. The rub will melt and then the spices are carried back into the meat by its own natural juices. Rub spices onto thawed meat, use 2-3 tsp per lb of meat, 1-2 tsp for chicken.
INGREDIENTS: GARLIC POWDER, PAPRIKA, BLACK PEPPER, HERBS AND SPICES, SALT, SUGAR, CELERY, MALTODEXTRINE, NATURAL HICKORY SMOKE FLAVOR, SILICON DIOXIDE